|
From Grandma Lefebvre
4 carrots
4
ribs celery
1
large onion
1
head cabbage
6
bouillon cubes
3
cups water
46
ounces tomato juice
1
bay leaf
Cube
the vegetables and simmer in the tomato juice about one hour.
Dorothy
Ladely
| 1 teaspoon |
lemon juice |
| 1/2 cup boiling |
chicken broth |
| 1/4 cup |
blender mayonnaise |
| 1/4 teaspoon |
dry mustard |
| 1 slice onion |
chopped |
| Dash |
pepper |
| Dash |
garlic salt |
| 2 stalks |
celery--chopped |
| 2 cups |
cooked chicken, diced |
|
Spread on sandwich bread
and serve. |
From Dave Ladely, Seattle, Washington
First Prize, Nationwide Clam Chowder Contest
Providence, Rhode Island
1 cup of sour cream can be substituted for 1 cup of the heavy
cream,
to give the chowder more of a tangy taste.
1 cup fresh mushrooms, sliced
2
Tablespoons onion,
chopped
2
Tablespoons butter
2
Tablespoons flour
2
cups chicken broth
½
cup light cream or half and half
½
teaspoon salt
¼
teaspoon pepper
¼
teaspoon nutmeg
Cook
the mushrooms with the onion in a skillet. Add the flour and blend. Then
add the stock. Cook and stir till
slightly thickened. Add the cream
and seasonings. Heat through and
serve at once. Can also add a
little cooking sherry for flavor.
4 large onions, sliced thinly
2
tablespoons butter
4
cups beef broth
1
teaspoon Worcestershire sauce
Slices
of either pumpernickel, or hard white bread
Swiss
cheese
Grated
Parmesan
Cook
the onions till tender and lightly browned. Add the stock and Worcestershire sauce and salt and pepper.
Sprinkle the toast with the cheese. Pour soup in oven proof bowls, place the cheesy bread on top and broil
till the cheese is melted. Serve
hot! But be careful that the
children do not get burned on the dishes.
Never again will you have for force the children to eat their
vegetables! This is a cold soup
that everybody loved, especially in the summertime.
1
cup
finely chopped peeled tomatoes
½
cup finely chopped green pepper
½
cup chopped celery
½
cup chopped cucumber
¼
cup chopped onion--use the Spanish red onions --they are sweeter
2
teaspoons parsley
1
teaspoon chives
1
clove garlic, minced
2-3
Tablespoons wine vinegar
2
Tablespoons olive
oil
1
teaspoon salt
½
teaspoon black pepper,
freshly ground
2
cups tomato juice
Combine
all ingredients in a blender and blend slightly. Do not puree this soup; just blend so that the veggies are
chopped well and the ingredients are blended together. Chill well and serve with croutons.
Makes a good refreshing summer snack. And it comes from Spain!
1
½ quarts water
3
potatoes, cubed, peeled
3
carrots, sliced thin
1
small onion minced
2
Tablespoons parsley
3
chicken bouillon cubes or chicken broth
Cook
until the vegetables are tender.
Add:
1
bag mixed vegetables (20 ounces)
2
cans cream of chicken soup
1
pound Velveeta Cheese
Simmer
in slow cooker until cheese melts. Serve with bread and or crackers.
2
teaspoons butter 1
tablespoon minced onion
¼
cup flour
4
cups chicken broth
2
cups cooked wild rice
Hint:
½ cup wild
rice uncooked = 2 cups
cooked rice.
Add 2 cups water to the dry
rice and cook till tender.
½
teaspoon salt
1
cup half and half
2
tablespoons dry sherry
minced
parsley or chives
Melt
butter in saucepan, sauté onion until tender. Blend in flour; gradually add broth.
Cook stirring constantly until mixture thickens slightly. Stir in rice and salt; simmer about 5 minutes.
Blend in half and half and sherry; heat to serving temperature. Garnish with parsley or chives.
Can
also add 1/3 cup minced ham, 1/3 cup finely grated carrots and 3 tablespoons
slivered almonds with the rice and salt in the above recipe. (This is how I make it because it has a fuller taste.)
            
| 
